Boscobel Beach Ginger Cake
Fancy up this dense gingery cake from Jamaica's Boscobel Beach Hotel with fresh pineapple and mango slices doused with orange juice, rum and coarsely grated orange rind. Top with rum-kissed whipped cream.
Servings:
Ingredients:
-
1 cup (250 mL) butter, softened
1-1/4 cups (300 mL) packed brown sugar
4 eggs
1/4 cup (50 mL) grated gingerroot
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) all-purpose flour
4 tsp (20 mL) ground ginger
4 tsp (20 mL) baking powder
1-1/2 tsp (7 mL) cinnamon
1/2 tsp (2 mL) salt
1 cup (250 mL) milk
icing sugar
Preparation:
In large bowl, cream butter with sugar until fluffy; beat in eggs, one at a time, beating well after each addition. Stir in gingerroot and vanilla.
Stir together flour, ginger, baking powder, cinnamon and salt ; add to batter alternately with milk, making 3 additions of dry ingredients and 2 of liquid. Spoon into greased 9-inch (3 L) Bundt or angel food cake pan, pressing batter slightly higher at edges.
Bake in 350°F (180°C) oven for about 45 minutes or until tester inserted into centre comes out clean. Let cool in pan On rack. Turn out onto serving plate; dust lightly with icing sugar.
Tags:
Cakes; Caribbean; Eggs; Grains; Sugar/Sweets; Cheese/Other Dairy; Bake;
Source
© CanadianLiving.com
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